Jump to content

Bummer brisket


Recommended Posts

This baby took 20 hours, one of my longest as it remained in the 180’s for what seemed like an eternity. It looks good, passed the fork test at 196 so I pulled it and rested it for a tad over an hour.  Cut up beautifully, with my smoke ring, but it just tasted off.  This is where I’m gonna have to sauce it up. I expected a bit more. 
Funny how each brisket has its own personality. 

Link to comment
Share on other sites

I was using a batch of apple that has no taste at all.  Beef taste, yep I am just not thrilled.  Got a follow up question getting ready to post, asking for opinions.

Link to comment
Share on other sites

I agree with Ginger Ale. Oak seems to work great with brisket. I use apple mostly for poultry or maybe with pork but then I always add some pecan. I have used hickory with brisket and it turned out really good, but you can overdo it with hickory so tread lightly!

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

×
×
  • Create New...